This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
What I love about pour-over is that it can be streamlined and simplified even more than this and still deliver reliably good results. As far as I can tell, it's the simplest and most efficient way to make good coffee!
Used this yesterday and today to excellent results. For my 10oz (280ml) cup of coffee I use 20 grams coffee at medium fine. (I pre-heat the Hario, pitcher and cup) Give it the 60 gram initial pour with stir (I use the fat end of a bamboo chopstick), wait 30 seconds and pour 110 ml of water in that circular motion followed by a gentle swirl of the Hario. When the water has filtered through (I don't time it - just wait for the water to fully filter out) I do the same with the remaining 110 ml of water. I use a bartender spoon for the final stir in the cup. Sounds like a lot of steps but is actually very straightforward. My new mantra is 20 60 110 110. Super easy! Barely an inconvenience! 😉 This is using a Single origin Guatemalan La Candelaria light roast. Will be interesting to see how it hold up with other roasts.
I have a question for you as I see you put a paper filter in your V-60. I have one too and I tried to make coffee with it and I completely lost my coffee 2 times as the bottom of my filter completely split open and the coffee grounds dropped in the coffee pot. I was really not happy and I finally took another cone (in stainless) I have. Did you experienced this? Why do you think my filters just tear off like this? I use this brand of filter for many, many, many years and never experienced this but, I must admit that my other cones didn't have such huge hole in the bottom. I hope you would be able to give me an answer to that mystery 😊🌹 Forgot to say that I make 1 litre of coffee so a good heap 60gr of coffee grounds...
I don’t worry as much about time when I use this recipe. Ratio and taste are may primary success metrics. Just as FYI, I’ve been doing 40g coffee/640g water and it takes around 5 min+. Tastes awesome.
Well, yeah, good coffee that’s responsibly sourced is the baseline for us these days and I feel you on the green beans. A good way to keep costs low. 🤙🏼
Good, straightforward video. I've seen other videos, James Hoffman's for example, recommend putting a 'depression' in the center of the coffee. Have you tried this?
Yes, and it does work well. I got out of the habit of doing so because in my coffee truck the health dept. isn’t keen on it. Thanks for the kind words.
hello i love this method too, but my coffee is never hot at the end of this (especially because I also add a tiny amount of creamer too at the end), it's kindof a bummer to put the whole thing in the microwave after doing this beautiful coffee brewing process, to end with a microwave haha 😂... any ideas?
I wouldn’t worry too much about 20 seconds in the microwave. More than that and I find things get weird. I used to use a mug warmer with my cream in the mug as I brewed. That helped.
Thank you for the great video, although I am a bit confused. 30 g of coffee fills my v60 to the top. In yours it only seems a third of the way full. How is this possible?
Hey James - My V60 is the 02 model, I believe you have the 01. Not to worry. I would drop down to 22g and then 352g water. You may have to pour a little slower to avoid over filling. You may need to grind a pinch finer as well. Good luck!
first thanks for the video, my coffee is a about 1:16. But its sour. I am using a Capresso and I go from medium to 1 line or notch into fine. Is that good? One last thing I didnt use a timer, just weighing as I pour to get to my needed weight. I am using a ratio calculator on the net. Is that ok?
I can't for the life of me get a good cup of coffee. I'm beginning to suspect beans and grinder. I have a 3 year old Baratza Encore used almost daily to grind 60g or so of beans; is it time to replace the burrs with the M2 from the virtuoso? Also, my wife and I traditionally like medium roasts; do you have a recommended brand and flavor for us to try? I really want to rule out the bean. Thanks!
I have a 6 year old Vario and a 5 year old Virtuoso and neither have given me trouble - though I’ll probably replace burrs this year. I like Variety’s Road House, Stumptown’s Hairbender, Blueprint’s Tekton, and Onyx Geometry (to name a few). How’s your water taste? Are you using tap or filtered? Could be part of the issue. I went to FLA to visit the in laws one time and found the tap water to be undrinkable and made terrible coffee. Let me know what you find and good luck.
I’m usually somewhere between a 14-18 on my Virtuoso. My friend Dylan has an encore and we’re found them to be pretty similar, so I’d say start with 14 and if it tastes like you’re overextracting (unpleasant/bitter notes) you can coarsen up a bit. Good luck. 👍🏼
Thanks for the video, very helpful indeed :). I always struggle with the V60 as the water pours down during the bloom stage too quickly. Basically it just goes straight down right away. Can't figure out what's wrong. I follow directions for this and other videos. If anyone has an idea what could be the reason I'd greatly appreciate any advice :).
@@therobmcgee Hi, thank you so much for your reply. Well I tried both fine and corse, with more or less the same results. Going finer did help a little. I went as fine as using the same grade of grind which I use for my mokka pot, and it did pour over too fast. I brew with 30g of coffee to get around 500g of brew, incl the weight of the ground coffee.
I had a very similar problem, where I would pour for bloom and the water would disappear instantly and the coffee would turn into a kind of moist puck. I found out that is was because the coffee I was using was really old and had sort of dried out. The bloom was also less active because the coffee had already off-gassed a ton. If you can, try finding a coffee that you know has been roasted within the last month, either by buying a bag that has the roast date on it or maybe going to a local coffee shop and asking them to purchase a small amount of beans.
To help distribute it further into the coffee bed. No need to do that if you stir after bloom. Also, the health department was particularly fond of it when I had my coffee truck, so I never really did.
As someone who know nothing - what difference does it make whether you pour all temhe water at once - and what’s the point about waiting for 45 seconds etc etc?
Great questions. The reason I like to stop at least one time is to do the swirl and flatten the coffee bed out so that the water is draining through evenly. For the "bloom" you can wait 30-45 seconds to let the CO2 out, which is supposed to A) allow the coffee to saturate with water more completely, and B) taste better because you don't have that gas mixing with with your brewed coffee.
Right, double the weight or a little more depending on the coffee. So 30g of coffee means a 60g water bloom. 35g coffee means 70g water bloom. I think you'll find that it's just enough to saturate your grounds. And yes 17:1 but I also like a 16:1 here and there. Good question!
I don't get how these 1-3 pour recipes get such flat beds? I tried this 3 times in a row and despite swirling the coffee bed was never flat and started creating a cone. I tried swirling more and swirling less, whats the deal?
Hey. I don’t have this issue but I wonder if maybe grinding a little more coarsely would help. I always have a “wet sand” look to my bed when it’s finished. Let me know what you find.
Awesome ty, looking forward to trying out my hario when it gets here, also cool to see you still reading and responding to comments I do have a question, I pretty much always use pre ground coffee, lazy I know but in the past I haven't really always had the energy to deal with the extra energy and upkeep/cleanup of grinding my own beans Personally, how much of the flavour profile of a coffee do you think is lost when it's pre ground? Since my one cup v60 is less cleanup than my cafetiere I'm considering spending money on a proper grinder, I've found a coffee that's become my regular and I'm not sure how much of a difference buying it wholebean will be and if it would be worth it
My pleasure to answer questions. I think for preground, it depends. Are you getting the bag ground by your local shop and drinking on it all week? If so it’ll be fine. If it’s a bag that’s sold preground I think you’ll see a stark difference in flavor.
Does this still work or have updates rendered this void? I don't want to make this if it's been patched already. Let me know if it still works for you guys thanks.
I would just follow the same recipe for now and see how it tastes. Then I would suggest adjusting your water amount before adjusting the coffee amount. So if you start with a 17:1 (grams) water to coffee ratio and it seems too weak or sour, go to 16:1. And so forth. After you find that ration you can adjust your coffee to suit the size of your intended brew. For example I use a 16:1 currently and want to yield two cups, so I do 640g of water and 40g of coffee.
Hey there - I don’t know what the setting would be on the JX but I have a video about my approach to grind settings called Uncommon V60 tips. Time for this tends to be in the 4:30 range, but I tend to not worry about time as much these days as much as I do for other variable. Good luck!
Are you talking about the 1zpresso jx pro? If you are, check out the official site for it. The chart says a range of 3 complete rounds and 2 numbers to 4 complete rounds and 4 numbers.
Well, it can change based on the origin of your coffee. In general, I like to start a bit coarser and work my way towards finer based on taste. You could probably start out on 6. Let me know where you end up.
@@therobmcgee I tried everything from 1-6 and the only difference I noticed is that on 1 it gets chocked drip time 5 min. Usually I do 30 grams 500 grams of water, and total time is about 4 min
Random complaint, I really hate the carafe.. the lip dips down so the coffee tends to drip back onto the pitcher. I own one and really wish the had made the shape go up a bit more.
Nope, but the grind size may change a bit. I would just change it until it looks like wet sand and make small adjustments to my tastes at that point. Cheers.
I just made a correlation... The winning Aeropress people pour 50 ml water and let it sit after stirring but never said why..... Now I know, to let the gasses escape..
"Simple"?? Timers, complicated pouring and measurements...it's a cup of coffee, not a science experiment! Grind, add to cone , pour and you've got coffee, that's it.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
Even better. I had a pod coffee recently and I could smell the plastic
Haha. Oh man. Remember when Keurig was all the rage?!
What I love about pour-over is that it can be streamlined and simplified even more than this and still deliver reliably good results. As far as I can tell, it's the simplest and most efficient way to make good coffee!
Definitely can be. If I do a single cup I usually do a bloom and one pour.
Used this yesterday and today to excellent results. For my 10oz (280ml) cup of coffee I use 20 grams coffee at medium fine. (I pre-heat the Hario, pitcher and cup) Give it the 60 gram initial pour with stir (I use the fat end of a bamboo chopstick), wait 30 seconds and pour 110 ml of water in that circular motion followed by a gentle swirl of the Hario. When the water has filtered through (I don't time it - just wait for the water to fully filter out) I do the same with the remaining 110 ml of water. I use a bartender spoon for the final stir in the cup. Sounds like a lot of steps but is actually very straightforward. My new mantra is 20 60 110 110. Super easy! Barely an inconvenience! 😉 This is using a Single origin Guatemalan La Candelaria light roast. Will be interesting to see how it hold up with other roasts.
Barely an inconvenience!
I was searching for how to vids for pour over and lo and behold, up pops yours, my friend! Small world! Hope you're well!
Why hello. Hope it helped. Holler next time you're in town.
Yes! Good instructions and delivered excellent cup of coffee! Thank you!
Just tried this recipe, turned out great! It was my first time using a spoon to the bloom, seemed messy but taste was great.
Heck yeah. Nice work.
I have a question for you as I see you put a paper filter in your V-60. I have one too and I tried to make coffee with it and I completely lost my coffee 2 times as the bottom of my filter completely split open and the coffee grounds dropped in the coffee pot. I was really not happy and I finally took another cone (in stainless) I have. Did you experienced this? Why do you think my filters just tear off like this? I use this brand of filter for many, many, many years and never experienced this but, I must admit that my other cones didn't have such huge hole in the bottom. I hope you would be able to give me an answer to that mystery 😊🌹
Forgot to say that I make 1 litre of coffee so a good heap 60gr of coffee grounds...
That's crazy. I've never had that happen. I use Hario filters and fold at the seam. Never a problem. Good luck!
@@therobmcgee So finally, I got angry at it and I bought the Switch and Lily Drip... no more problems 😊
Glad to hear it!@@amyahdocq8835
I subscribed because you sound like a true coffee friend!
Indeed!
What about extraction time? I never try new recipes but this one is now drawing down 💯
Edit : WOW, Thanks for adding so much for my daily coffee! 🖤
I don’t worry as much about time when I use this recipe. Ratio and taste are may primary success metrics. Just as FYI, I’ve been doing 40g coffee/640g water and it takes around 5 min+. Tastes awesome.
This is super nice and simple, thanks for sharing!!
You got it, Sophie. Thanks for watching.
Good recipe! That’s some uptown coffee you’ve got there-I think I paid the same for 15 lbs of greens as they charge for 2lbs. Yowz
Well, yeah, good coffee that’s responsibly sourced is the baseline for us these days and I feel you on the green beans. A good way to keep costs low. 🤙🏼
Good, straightforward video. I've seen other videos, James Hoffman's for example, recommend putting a 'depression' in the center of the coffee. Have you tried this?
Yes, and it does work well. I got out of the habit of doing so because in my coffee truck the health dept. isn’t keen on it. Thanks for the kind words.
@@therobmcgee Thanks for the quick response.
hello i love this method too, but my coffee is never hot at the end of this (especially because I also add a tiny amount of creamer too at the end), it's kindof a bummer to put the whole thing in the microwave after doing this beautiful coffee brewing process, to end with a microwave haha 😂... any ideas?
I wouldn’t worry too much about 20 seconds in the microwave. More than that and I find things get weird. I used to use a mug warmer with my cream in the mug as I brewed. That helped.
That was a great video. I loved it
Thank you.
Good method 😊
wow... thanks, and your dedication to reply everyone is just French kiss! great and keep it up!
That’s why I do it!
Great video, at what moment did you make your final pour ? Since there was no time, did you wait until bed was almost dry etc. ?
Thanks and great question. I will usually wait about 15-20 seconds between pours. I don't let the bed get dry completely.
@@therobmcgee thank you Rob
Thank you for the great video, although I am a bit confused. 30 g of coffee fills my v60 to the top. In yours it only seems a third of the way full. How is this possible?
Hey James - My V60 is the 02 model, I believe you have the 01. Not to worry. I would drop down to 22g and then 352g water. You may have to pour a little slower to avoid over filling. You may need to grind a pinch finer as well. Good luck!
@@therobmcgee Right on. Yes I do have the one cup. Thank you for your help.
first thanks for the video, my coffee is a about 1:16. But its sour. I am using a Capresso and I go from medium to 1 line or notch into fine. Is that good? One last thing I didnt use a timer, just weighing as I pour to get to my needed weight. I am using a ratio calculator on the net. Is that ok?
Of course. I’m not familiar with your grinder but if sour, I would definitely grind finer. No timer is fine as long as your results taste good!
Last poring finished and water excited time
How many stay time in water
The end time doesn’t matter as much as long as it tastes great.
I can't for the life of me get a good cup of coffee. I'm beginning to suspect beans and grinder. I have a 3 year old Baratza Encore used almost daily to grind 60g or so of beans; is it time to replace the burrs with the M2 from the virtuoso? Also, my wife and I traditionally like medium roasts; do you have a recommended brand and flavor for us to try? I really want to rule out the bean.
Thanks!
I have a 6 year old Vario and a 5 year old Virtuoso and neither have given me trouble - though I’ll probably replace burrs this year. I like Variety’s Road House, Stumptown’s Hairbender, Blueprint’s Tekton, and Onyx Geometry (to name a few). How’s your water taste? Are you using tap or filtered? Could be part of the issue. I went to FLA to visit the in laws one time and found the tap water to be undrinkable and made terrible coffee. Let me know what you find and good luck.
thank you, the result is great, my coffee tastes better
That's what I'm here for. Cheers.
Thanks for the video! Do you know what the temperature of the water is at the time of the bloom?
Cheers.
I use the Bonavita variable temp kettle set at 206. I bloom right off the heating element to keep that temp as long as possible. So probably 204-206.
ok I also have a Baratsa Grinder what setting did you have and yes this seems the most sensible Pour Over
I’m usually between 12-15 depending on the coffee. Cheers!
@@therobmcgee cool
This looks great! What setting would you suggest I use for a Baratza Encore grinder?
I’m usually somewhere between a 14-18 on my Virtuoso. My friend Dylan has an encore and we’re found them to be pretty similar, so I’d say start with 14 and if it tastes like you’re overextracting (unpleasant/bitter notes) you can coarsen up a bit. Good luck. 👍🏼
Does this concept work with 300g of water? I've been looking for a general technique and haven't found one that is consistent yet.
Yeah. It works well with single cup.
Thanks for the video, very helpful indeed :). I always struggle with the V60 as the water pours down during the bloom stage too quickly. Basically it just goes straight down right away. Can't figure out what's wrong. I follow directions for this and other videos. If anyone has an idea what could be the reason I'd greatly appreciate any advice :).
It sounds like your grind is too coarse to me, Witold. How many grams of coffee are you using in your recipe?
@@therobmcgee Hi, thank you so much for your reply. Well I tried both fine and corse, with more or less the same results. Going finer did help a little. I went as fine as using the same grade of grind which I use for my mokka pot, and it did pour over too fast. I brew with 30g of coffee to get around 500g of brew, incl the weight of the ground coffee.
@@WItekpel Hmmmm... how fast are we talking for the total brew time? And, more importantly, how did it taste?
@@WItekpel maybe your coffee is dark or med roast, light roast brews slower for me.
I had a very similar problem, where I would pour for bloom and the water would disappear instantly and the coffee would turn into a kind of moist puck.
I found out that is was because the coffee I was using was really old and had sort of dried out. The bloom was also less active because the coffee had already off-gassed a ton.
If you can, try finding a coffee that you know has been roasted within the last month, either by buying a bag that has the roast date on it or maybe going to a local coffee shop and asking them to purchase a small amount of beans.
Why do some people make a well for the water with dry coffee right before you start pouring?
To help distribute it further into the coffee bed. No need to do that if you stir after bloom. Also, the health department was particularly fond of it when I had my coffee truck, so I never really did.
Why my v60 coffee its so black , why not light black ? It is the coffee beans problem ?
Yeah, likely the case. Try a medium roast out and let me know how it goes!
@@therobmcgee thank you bro for reply,, i will try it for sure and i will let you know
As someone who know nothing - what difference does it make whether you pour all temhe water at once - and what’s the point about waiting for 45 seconds etc etc?
Great questions. The reason I like to stop at least one time is to do the swirl and flatten the coffee bed out so that the water is draining through evenly. For the "bloom" you can wait 30-45 seconds to let the CO2 out, which is supposed to A) allow the coffee to saturate with water more completely, and B) taste better because you don't have that gas mixing with with your brewed coffee.
Hello shouldnt I first warm the ceramic v60 up?
When you add the hot water to rinse the filter it will warm the v60. 👌
Does it have to be always 60g of water no matter what is the weight of the coffee ground?
Your ratio is 1:17 right?
it double from the weight of coffee ground
Right, double the weight or a little more depending on the coffee. So 30g of coffee means a 60g water bloom. 35g coffee means 70g water bloom. I think you'll find that it's just enough to saturate your grounds. And yes 17:1 but I also like a 16:1 here and there. Good question!
How many ounces does this make. I wanna do16 ounces but I’m not getting something correctly, it’s never good.
I’ll get back to you on this
I don't get how these 1-3 pour recipes get such flat beds? I tried this 3 times in a row and despite swirling the coffee bed was never flat and started creating a cone. I tried swirling more and swirling less, whats the deal?
Hey. I don’t have this issue but I wonder if maybe grinding a little more coarsely would help. I always have a “wet sand” look to my bed when it’s finished. Let me know what you find.
In first pour how much grm water need to be stop
First pour is the bloom: double the weight of you coffee. Then to the 50% of your total weight, spin, and the rest of you water.
So your water temp is 176?
205 or room temp, your call.
Hey I have the exact same grinder. What grind setting did you use on your virtuoso?
I’m usually between a 10-15 depending on the coffee. I’ll start a bit finer usually and coarsen to my tastes. Cheers!
For me, 85C / 185F works best (same as ideal aeropress temperature)
What type of roast level do you prefer at those temps?
How to used ratio for cupping ml of water, it is depend on bean if its old or newly roast?
It doesn’t matter if beans are new or old. Your ratio will be 16ml of water to 1gram of beans. Cheers.
Is this a Size 02?
Yup!
Awesome ty, looking forward to trying out my hario when it gets here, also cool to see you still reading and responding to comments
I do have a question, I pretty much always use pre ground coffee, lazy I know but in the past I haven't really always had the energy to deal with the extra energy and upkeep/cleanup of grinding my own beans
Personally, how much of the flavour profile of a coffee do you think is lost when it's pre ground?
Since my one cup v60 is less cleanup than my cafetiere I'm considering spending money on a proper grinder, I've found a coffee that's become my regular and I'm not sure how much of a difference buying it wholebean will be and if it would be worth it
My pleasure to answer questions. I think for preground, it depends. Are you getting the bag ground by your local shop and drinking on it all week? If so it’ll be fine. If it’s a bag that’s sold preground I think you’ll see a stark difference in flavor.
I always find that after swirling the cup everything slows down to a drip and the process takes way longer than it should.
I try to be super gentle when I do it. I have had that issue before as well but not too much as of late.
Your grinder may produce many fines, or the coffee produce more fines too. You can try swirling more gentle or grinding a little bit coarser.
Does this still work or have updates rendered this void? I don't want to make this if it's been patched already. Let me know if it still works for you guys thanks.
What do you mean?
brother, this is literally the best method I've tried. I'm drinking and commenting at the same time 😜. Thanks alot 👏
I'm so glad to hear that. That's what I'm hear for. Cheers!
What's your draw down time?
Depends on the coffee but generally 3:30-4:30.
How many grams should I use in my V60 if I have pre ground coffee?
I would just follow the same recipe for now and see how it tastes. Then I would suggest adjusting your water amount before adjusting the coffee amount. So if you start with a 17:1 (grams) water to coffee ratio and it seems too weak or sour, go to 16:1. And so forth. After you find that ration you can adjust your coffee to suit the size of your intended brew. For example I use a 16:1 currently and want to yield two cups, so I do 640g of water and 40g of coffee.
By chance do you know the jx pro setting of your recipe?
And how many mins is your extraction time?
Hey there - I don’t know what the setting would be on the JX but I have a video about my approach to grind settings called Uncommon V60 tips. Time for this tends to be in the 4:30 range, but I tend to not worry about time as much these days as much as I do for other variable. Good luck!
Are you talking about the 1zpresso jx pro? If you are, check out the official site for it. The chart says a range of 3 complete rounds and 2 numbers to 4 complete rounds and 4 numbers.
What setting to use on ode brew gen 2
Well, it can change based on the origin of your coffee. In general, I like to start a bit coarser and work my way towards finer based on taste. You could probably start out on 6. Let me know where you end up.
@@therobmcgee I have some guji Ethiopian medium roast
@@therobmcgee I tried everything from 1-6 and the only difference I noticed is that on 1 it gets chocked drip time 5 min. Usually I do 30 grams 500 grams of water, and total time is about 4 min
@@survivorstories1966 How was it tasting on the 6?
@@therobmcgee I don't know this is my first kg of bean coffee. It tates good at any settings from 1-6...maybe I just can't tell the difference yet
So…. When does the second pour start? 😅😅😅
temperature water ?
205F give or take depending on your coffee or preference. Harder coffees (Ethiopia for example) mean higher temp.
Random complaint, I really hate the carafe.. the lip dips down so the coffee tends to drip back onto the pitcher. I own one and really wish the had made the shape go up a bit more.
Haha, I feel you. I’ve noticed the same. I have since broken that carafe and won’t be purchasing another due to the glass being paper thin.
Hey, thanks for the video! Would you change anything if using V60 cloth filters?
Nope, but the grind size may change a bit. I would just change it until it looks like wet sand and make small adjustments to my tastes at that point. Cheers.
Got it, thank you very much!
Awesome Video and Subscribed Thank you
Ayo!
I do the same ish 😊
Awesome
I just made a correlation... The winning Aeropress people pour 50 ml water and let it sit after stirring but never said why..... Now I know, to let the gasses escape..
Boom.
What was your dial setting on virtuoso+
I’m usually between 14-19 depending on the coffee, though I’m due for a new set of burrs so your mileage may vary.
Looks good but Frenchn sure is faster.
Yeah, but not by much. ~4 min French Press vs. 5 min V60 total. But it’s really just a flavor difference anyway. Love a good French Press as well.
You must stand on 1 leg and wear a tin foil hat for pour over coffee.
Wrong. You have to levitate.
Forget v60 aeropress is the answer for consistent deliciously sweet coffee.
No
Ugh. Stop.
Each has their place. Both can yield delicious results but comparing them is like apples to oranges.
The people have spoken.
Nope
incredibly cringe
Crustacean opinions don’t count
"Simple"?? Timers, complicated pouring and measurements...it's a cup of coffee, not a science experiment! Grind, add to cone , pour and you've got coffee, that's it.
There are levels to this game. You’re on the bottom.